Sweet (and cute): chocolate-coffee cupcakes with mocha ganache

I have a bit of a love-hate relationship with Daniel Boulud. Love because his creations are amazing – hate because the recipes he publishes for the “peeps” are sometimes not so friendly or “tight” – like the trifle he published in Elle Décor that called for a pan much too small for the cake batter and led to a rather unpleasant explosion in my oven. Or the fact that he sometimes chooses baking dishes that are entirely uncommon and require a trip to a specialty baking store (like the soufflé recipe I am hoping to attempt today). This one, however, is a keeper. It’s a recipe for chocolate coffee cupcakes that has been making its way around the blogsphere and that is simply divine. Yes, it requires a few more steps than one would like but they are all worth it! The cupcakes are served with a mocha ganache and a mascarpone cream that will make you swear off buttercream forever! The fun part about this recipe is finding fun alternatives to cupcake wrappers. I’ve used paper coffee cups, colored ramekins and see-through espresso cups. The recipe makes 30 cupcakes so you can try styling them a few different ways.


Chocolate coffee cupcakes with mocha ganache and mascarpone cream
(Recipe By Daniel Boulud)

1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1/4 cup instant coffee powder
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
3 cups heavy cream
1/3 cup coffee beans -- crushed
8 ounces milk chocolate -- finely chopped
2 cups mascarpone cheese
1/4 cup confectioners' sugar -- sifted

To make the chocolate-coffee cupcakes

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.

Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

To make the mocha ganache and mascarpone cream

Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.

Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.